Ingredients:

  • 4 Tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • ½ cup celery, finely diced
  • ½ cup carrot, finely diced
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour
  • 3 cups low sodium chicken stock
  • 12 fl oz Pale Ale or Lager (medium-bodied, non-hoppy)
  • 1 cup whole milk or half-and-half
  • 1 tsp Worcestershire sauce
  • ½ tsp dry mustard powder
  • 1 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 1 lb Sharp Cheddar Cheese, freshly grated

Instructions:

  1. Sauté Aromatics: Melt the butter in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, celery, and carrot. Cook gently (sweat) for 8-10 minutes until the vegetables are very tender and the onions are translucent but not browned.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Form the Roux: Sprinkle the flour over the vegetables. Stir constantly with a whisk for 2-3 minutes. This cooks out the raw flavour of the flour. The mixture should resemble wet sand (a blond roux).
  4. Add Stock: Gradually whisk in the chicken stock, starting with about a half-cup to create a smooth paste, then slowly adding the rest. Continue whisking until the mixture is entirely smooth and lump-free.
  5. Add Beer: Pour in the beer. Bring the soup to a gentle simmer, then reduce the heat immediately to low.
  6. Simmer for Flavour: Allow the soup to simmer gently, uncovered, for 15-20 minutes, stirring occasionally. This concentrates the flavor and allows the soup to thicken slightly.
  7. Season: Stir in the Worcestershire sauce, mustard powder, salt, pepper, and optional nutmeg or cayenne.
  8. Temper the Dairy: Pour the milk or half-and-half into the simmering soup. Heat through for 2 minutes, but do not allow it to boil vigorously from this point onward.
  9. Remove from Heat: Crucially, turn the heat off completely. The residual heat in the pot is sufficient for melting the cheese without splitting.
  10. Incorporate Cheese: Add the grated cheddar one large handful at a time, stirring constantly and smoothly after each addition until the cheese is completely melted and incorporated into the soup base.
  11. Check Consistency and Serve: Once all the cheese is melted and the soup is silky smooth, taste and adjust seasoning. Serve immediately, perhaps with warm soft pretzels or crusty bread.